Coconut Pineapple Ice Cream
Coconut Pineapple Ice Cream originally from James Villas. His version was double this and he only used 5 large egg yolks. I've found halving it and using 3 is just fine. This is a milky ice cream so be sure to use whole. It's even better with half & half.
Servings 8
Cost 5
Ingredients
- ¾ cup grated fresh coconut, no substitutes
- 3 cups whole milk or half & half
- 1 cup sugar
- 3 large egg yolks
- ¾ to 1 cup canned crushed pineapple, very well drained and pressed dry
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- Combine the freshly grated coconut and milk in a bowl and chill for an hour.
- In a 3-quart saucepan, whisk together the sugar and egg yolks, then whisk in the coconut infused milk (no need to drain).
- Turn heat to low or medium low and cook, stirring constantly with a wooden spoon or silicone scraper, until mixture reaches about 160 degrees on a candy thermometer and thickens just slightly – it won’t thicken that much.
- Remove from heat and pour into a large glass bowl. Stir in the cream and the extracts. Cover loosely with plastic wrap and chill for about 6 hours (or overnight). Note: If you are in a hurry, you may set the bowl in a waterbath and whisk until cool. This will still probably require some refrigeration afterwards, but the ice bath will speed things up.
- When ready to make the ice cream, stir in the pineapple, then pour into the ice cream container and process as per the manufacturer’s directions.
Notes
If you absolutely must use sweetened coconut flakes, reduce the sugar to half cup. Taste test before churning and add a little more if you like.